How to Make 2 Ingredient Pancakes

Paddy and I have been making these two ingredient pancakes for a few years now, but they are always a brunch favourite! Although these are famous in some circles, I thought I’d share the recipe here for easy reference, for those who have never tried them, or for anyone who hasn’t made them in a while.

They only contain two ingredients: bananas and eggs! Which makes them really light and healthy, as well as being naturally wheat, gluten and dairy-free. 🍌🥚

They’re sweet enough to eat by themselves – we usually always eat a couple while we’re cooking – but we really love pairing them with mixed berries and a dash of maple syrup, or with melted chocolate, by placing chocolate buttons between the layers. Mmmm!

I’ve included some extra ideas for taking your pancakes to the next level as well – including adding chia seeds or protein powder to your batter, dropping raspberries into the half-cooked pancakes, or making your own blueberry sauce to drizzle over!

So, let’s get to it! Scroll down for the simple recipe. 🥞

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2 Ingredient Pancakes

Course Breakfast
Servings 2 people

Ingredients

  • 4 bananas
  • 3 eggs (free-range)
  • Dash of olive oil or coconut oil — If your pan is a good non-stick one, you might not need any oil at all. If needed, coconut oil sounds like it would go with these best, but sometimes we find that they turn out better cooking-wise with olive oil

Instructions

  1. Heat a non-stick frying pan / skillet over medium heat

  2. Chop bananas, add to mixing bowl, and mash with potato masher

  3. Crack eggs into bowl, and stir mixture together. (Don't worry if it's not super smooth – banana lumps are fine)

  4. Add a small dash of olive oil or coconut oil to your frying pan. (If your pan is a good non-stick one, skip this step).

  5. Working in batches, drop small portions of batter (around 2tbs) into the frying pan, and cook for around 2 minutes on each side, until starting to brown. — You'll know when to flip them when bubbles appear on the top. Peek under a corner to see if the bottom has started to brown, then quickly slip a thin spatula underneath. (Banana and egg pancakes can be trickier to flip than regular pancakes, so a thin spatula and quick movements help!)

  6. Eat by themselves, or serve with berries (we love using strawberries, blueberries, and raspberries), a dash of syrup, or even chocolate!

Mix It Up!

If you’re wanting to give your pancakes a little extra somethin’ somethin’, try the following tried-and-tested ideas:

  • Add chia seeds to your batter mix
  • Add vanilla protein powder to your batter mix
  • Add raspberries to your pancakes – drop them into half-cooked pancakes in the frying pan, them flip them
  • Make blueberry sauce to drizzle on top
  • Place milk chocolate and white chocolate in between the pancake layers

Shop the Post

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Table covering from Sunday Dry Goods – Sunday Towel

You might also enjoy making my Vegan, Gluten-Free Protein Bars, or Paddy’s signature 4 Ingredient Molten Chocolate Desserts!

Let me know how your two ingredient pancakes go!! I’d love to see any Instagram posts you tag me in. 🥞

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